Pork and Prawn Spring Rolls

    1 hour 50 min

    These tasty spring rolls are loaded with vegetables, seafood and pork. Perfect for a party. You can get spring roll wrappers (rice paper) in an Asian shop.

    70 people made this

    Serves: 20 

    • 50g (2 oz) rice vermicelli
    • 4 eggs, beaten
    • 1 onion, finely chopped
    • 50g (2 oz) mushrooms, and chopped
    • 1/2 (200g) tin prawns, drained and chopped
    • 500g (1 1/4 lb) minced pork
    • 2 tablespoons vegetable oil
    • 1 carrot, shredded
    • 50g (2 oz) crab meat
    • 75g (3 oz) beansprouts
    • 2 pinches white pepper
    • 1 tablespoon soy sauce
    • 3 tablespoons fish sauce
    • 1 clove garlic, chopped
    • 20 spring roll (rice paper) wrappers
    • rapeseed oil for deep-frying

    Prep:1hr30min  ›  Cook:20min  ›  Ready in:1hr50min 

    1. Soak the vermicelli 30 minutes in warm water; drain.
    2. In a large bowl, mix the vermicelli, eggs, onion, mushrooms, prawns, pork, vegetable oil, carrot, crab meat, beansprouts, pepper, soy sauce, fish sauce and garlic.
    3. One by one, moisten the wrappers with a damp tea towel and fill with 2 to 3 tablespoons of the filling. Roll the wrappers, and allow them to sit for 30 minutes.
    4. In a large saucepan, heat the oil to 190 C.
    5. Fry the spring rolls one or two at a time until golden brown, about 3 minutes. Drain on kitchen roll.

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    Reviews in English (43)


    Used different ingredients. I thought these were wonderful!! I used a minced chicken and pork mixture. I didn't have crab so eliminated that. I also added ginger, some cabbage and a bit of water chestnuts for a crunch. I used spring roll wrappers and wonton wrappers. They both worked great.  -  15 Sep 2008


    Used different ingredients. These spring rolls were very good. I used minced turkey instead of pork, dried black fungus in place of the mushrooms and left out the crab meat. This made about 14 rolls, but I think that when I do them the next time, I will use less filling in each one. Then I will be able to roll them more tightly, and they will be starter size, instead of meal size. I used the fish sauce recipe from Vietnamese Spring Rolls found on this site, and it was the perfect dipping sauce. My husband loved them, too, which is always a plus!  -  15 Sep 2008


    Used different ingredients. Great Recipe, Sally! I left out the mushrooms and tossed in a minute amount of finely grated cabbage and 2t dried mustard. Sensational flavour. I sorely need some practice in forming the rolls, though!  -  15 Sep 2008